Historically, most wines contained less than 14 percent alcohol - either because there wasn't enough sugar in the juice to attain a higher alcohol level, or because the yeasts died off when the alcohol reached 14 percent, halting the fermentation.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 1235 | 2013-09-27 01:31:08 | 66.40 | 94% |
| 994 | 2013-09-16 03:24:08 | 58.61 | 96% |
| 759 | 2013-09-06 12:23:50 | 57.60 | 96% |
| 112 | 2013-08-20 14:23:41 | 46.40 | 96% |